Sheet Pan Chicken Kabobs with Yogurt Sauce and Simple Salad
Sheet Pan Chicken Kabobs with Yogurt Sauce and Simple Salad
Ingredients
For the Chicken Kabobs
- 1 1/2 pounds ground chicken
- 1/2 red onion, finely processed or grated
- 3 garlic, cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 jalapeño pepper, diced, seeds removed for less heat if desired
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon olive oil, for greasing sheet pan
For the Yogurt Sauce
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1/4 cup cucumber, diced
- 1 garlic, clove, minced
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
For the Simple Salad
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup tomato, diced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon sumac
- 2 tablespoons olive oil
For Serving
- 2 cups rice, uncooked, preferred type
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a large sheet pan with 1 tablespoon of olive oil.
⏱️ 5 min•🌡️ 400
- 2
In a food processor, finely chop or grate the 1/2 red onion, 3 cloves of garlic, and 1/4 cup of fresh parsley. Transfer the mixture to a large mixing bowl.
⏱️ 5 min
- 3
Add the ground chicken, diced jalapeño, tomato paste, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of turmeric, 1 teaspoon of cumin, and 1 teaspoon of paprika to the bowl with the aromatics. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 5 min
- 4
Spread the seasoned ground chicken mixture evenly onto the prepared sheet pan, forming a flat layer. Using a knife or spatula, score the mixture into 8-10 individual, elongated kabob shapes, leaving small gaps between each piece to ensure even cooking.
⏱️ 10 min
- 5
Bake the chicken kabobs in the preheated oven for 20-25 minutes, or until cooked through and lightly browned. The internal temperature should reach 165°F.
⏱️ 25 min•🌡️ 400
- 6
While the kabobs are baking, prepare the yogurt sauce. In a small bowl, combine the plain Greek yogurt, chopped fresh dill, diced cucumber, minced garlic, 1/4 teaspoon of salt, and lemon juice. Stir well to create a smooth and flavorful sauce. Refrigerate until serving.
⏱️ 5 min
- 7
Prepare the simple salad. In a medium bowl, combine the diced cucumber, thinly sliced red onion, diced tomato, and chopped fresh parsley. Season with sumac and drizzle generously with olive oil. Toss gently to mix.
⏱️ 10 min
- 8
Cook your preferred rice according to package instructions. For 2 cups of uncooked rice, this typically involves boiling in a pot of water until tender.
⏱️ 15 min
- 9
Serve the cooked chicken kabobs over a bed of rice, topped with a generous portion of the fresh simple salad, and accompanied by the creamy yogurt sauce for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Chicken Kabobs with Yogurt Sauce and Simple Salad
Ingredients
For the Chicken Kabobs
- 1 1/2 pounds ground chicken
- 1/2 red onion, finely processed or grated
- 3 garlic, cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 jalapeño pepper, diced, seeds removed for less heat if desired
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon olive oil, for greasing sheet pan
For the Yogurt Sauce
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1/4 cup cucumber, diced
- 1 garlic, clove, minced
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
For the Simple Salad
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup tomato, diced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon sumac
- 2 tablespoons olive oil
For Serving
- 2 cups rice, uncooked, preferred type
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a large sheet pan with 1 tablespoon of olive oil.
⏱️ 5 min•🌡️ 400 - 2
In a food processor, finely chop or grate the 1/2 red onion, 3 cloves of garlic, and 1/4 cup of fresh parsley. Transfer the mixture to a large mixing bowl.
⏱️ 5 min - 3
Add the ground chicken, diced jalapeño, tomato paste, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of turmeric, 1 teaspoon of cumin, and 1 teaspoon of paprika to the bowl with the aromatics. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 5 min - 4
Spread the seasoned ground chicken mixture evenly onto the prepared sheet pan, forming a flat layer. Using a knife or spatula, score the mixture into 8-10 individual, elongated kabob shapes, leaving small gaps between each piece to ensure even cooking.
⏱️ 10 min - 5
Bake the chicken kabobs in the preheated oven for 20-25 minutes, or until cooked through and lightly browned. The internal temperature should reach 165°F.
⏱️ 25 min•🌡️ 400 - 6
While the kabobs are baking, prepare the yogurt sauce. In a small bowl, combine the plain Greek yogurt, chopped fresh dill, diced cucumber, minced garlic, 1/4 teaspoon of salt, and lemon juice. Stir well to create a smooth and flavorful sauce. Refrigerate until serving.
⏱️ 5 min - 7
Prepare the simple salad. In a medium bowl, combine the diced cucumber, thinly sliced red onion, diced tomato, and chopped fresh parsley. Season with sumac and drizzle generously with olive oil. Toss gently to mix.
⏱️ 10 min - 8
Cook your preferred rice according to package instructions. For 2 cups of uncooked rice, this typically involves boiling in a pot of water until tender.
⏱️ 15 min - 9
Serve the cooked chicken kabobs over a bed of rice, topped with a generous portion of the fresh simple salad, and accompanied by the creamy yogurt sauce for dipping.
⏱️ 5 min